4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sourdough 0.05 kg
Table salt 10.0 g
Flour enhancer 5.0 g
Fresh yeast 25.0 g
Creamed margarine 0.006 kg
Sugar 0.035 kg
Eggs 1.0 ud
Fruit cubes 0.1 kg
Elaboration

Kneading time: 15´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): +/-1h
Cooking time: 20´
Temperature of the oven: 190 ºC

RECIPE

  • Knead all the ingredients, except for the fruit, until the texture is smooth and elastic.
  • Add the washed and drained fruit. Take the dough out as soon as it is mixed with the fruit.
  • Leave to stand.
  • Make balls of about 300 g.
  • Leave to stand.
  •  Make loaves (without points) or place the dough into the moulds.
  • Ferment in a chamber to 30 ºC and with 70 % of humidity.
  • Once fermented, wash them with beaten egg and sprinkle over sugar.
  • Cut the dough into spikes and bake.
  • Bake with no steam.

 

Nutritional information (1 portion)
Fiber 4.96 g
Saturates 1.51 g
Monounsaturated fatty acids 1.28 g
Polyunsaturated fatty acids 1.45 g
Cholesterol 57.84 mg
Calcium 73.87 mg
Iron 2.23 mg
Zinc 1.54 mg
Vitamin A 36.34 ug
Vitamin C 0.54 g
Folic acid 117.84 ug
Salt (Sodium) 869.07 mg
Sugars 8.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.